Warm squash & chickpea salad with tahini [Moro] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 70) by Kristen Miglore

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Notes about this recipe

  • heyksquared on April 20, 2026

    Truly a genius recipe. It is so perfect as written, no modifications needed. I love to make it for my lunch, and eat it straight from the fridge.

  • SheilaS on March 07, 2026

    I’ve made this several times. I like to tart the dressing up with lime juice, lemon juice or preserved lemon paste.

  • stockholm28 on November 22, 2020

    This made a healthy vegetarian main dish and was a good way to use winter squash for someone who is not very fond of squash. I used koginut squash.

  • aberne on May 13, 2019

    One of my favorite winter salads. Lovely for entertaining.

  • tennyogirl on October 03, 2018

    very enjoyable, would make again

  • Lepa on July 22, 2016

    This is one of my favorite salads. I can easily eat the whole bowl, standing at the counter, before I even get to the table. Absolutely stunning and addictive.

  • ellabee on February 08, 2016

    Easy, delicious, nutritious. Will make again for sure. Makes enough dressing for two batches, and dressing keeps well in fridge for a week. Can substitute parsley for cilantro. Squash cooled completely while I wrestled with emulsifying the new jar of tahini. Make sure red onion pieces are small (soaked in vinegared ice water, they still were more biting than average). Second and third outings: subbed scallions for lack of red onion, otherwise as written. Addictive and vegan. [spiral notebook p. 74]

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